Potato Gnocchi With Garlic Butter, Mushrooms And Snails

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Rock salt

3/4 pound Yukon Gold potatoes

1 cup sour cream

1 large egg, lightly beaten

1 cup all-purpose flour

2 teaspoons kosher salt

1/4 teaspoon freshly grated nutmeg

6 tablespoons unsalted butter, softened

6 small garlic cloves, minced

1/3 cup finely chopped parsley

Salt and freshly ground black pepper

3/4 cup dry white wine

One 12-ounce can small Burgundy snails, drained and rinsed

2 tablespoons extra-virgin olive oil

1 pound oyster mushrooms, stems trimmed and large caps halved

1 teaspoon sherry vinegar

1/4 cup freshly grated Parmigiano-Reggiano cheese

2 cups small watercress sprigs

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